Patent Application
20060034996
The present invention does not involve any form of federally sponsored research or development.
The present invention relates to processed cheeses comprising dietary fiber gel. Recent media attention to the global problem of obesity demonstrates a need for greater availability of foods with low caloric and fat content. This is especially true for foods that typically have high fat and caloric content, such as processed cheeses.
Processed cheeses typically comprise some fat. Other ingredients can vary according to the type of processed cheese and the recipe followed, but typically, processed cheeses are high in both fat and caloric content. Examples of processed cheeses include but are not limited to processed cheese food, spreadable cheese foods and the like.
Accordingly, there is a need for a reduced fat and caloric content processed cheeses that have the desirable flavor and texture of high fat and high caloric content processed cheeses.
A composition of matter for use in producing high-fiber, low-calorie and low-fat processed cheeses is provided. The composition includes dietary fiber gel that replaces fat in processed cheeses. In addition, compositions are provided that include dietary fiber gel and other functional ingredients for nutritionally fortified processed cheeses.
Dietary fiber gels for calorie reduced foods hold the key to meeting this need. Dietary fiber gels for calorie reduced foods are fully described in U.S. Pat. No. 5,766,662 (the '662 patent), which is herein incorporated by reference in its entirety. These dietary fiber gels comprise insoluble dietary fibers consisting of morphologically disintegrated cellular structures, and are characterized by their ability to retain large amounts of water. These amorphous insoluble cellulosic fiber gels are produced by shearing agricultural by-products, such as seed brans, hulls, and so forth, under alkaline conditions. Amorphous insoluble cellulosic fiber gels in a hydrated form can exist as gel, and in the dehydrated form as flakes and powders. Additionally, their high viscosity at low solid levels characterizes these dietary fiber gels. Other insoluble fibers derived from cereals, grains and legumes consist of morphologically in tact cellular structures, and thus impart a gritty texture to the foods in which they are contained. The amorphous insoluble cellulosic fiber gels disclosed in the '662 patent (also herein referred to as dietary fiber gels), however, are amorphous in nature and consist of morphologically disintegrated cellular structures; they thus impart a smoother texture than other insoluble fiber formulations. The physically smooth morphology is readily revealed under electron microscopic magnification of amorphous insoluble cellulosic fiber gel. The smooth morphology is also demonstrated by approximately 60 percent to 90 percent reduction in birefringence when compared to microcrystalline dietary fiber products. The smooth morphology reflects the amorphous nature of the insoluble compounds that constitute amorphous insoluble cellulosic fiber gel.
According to the present invention, fat and caloric content can be reduced by the replacement of the fat normally found in cheeses with dietary fiber gel. This replacement of fat does not adversely affect either the taste or texture of the cheeses. In fact, the added dietary fiber gel helps to increase the moisture content of the cheeses while simultaneously lowering the fat content. The result is that fat and caloric content of cheeses can be manipulated with minimal effect on taste and texture, and as stated herein, additional health benefits can be achieved through consumption of cheeses comprising dietary fiber gel and water when functional foods are included in the formulations.
Further objects, advantages and features of the present invention will present themselves in the following detailed description.
The following description provides for the use of dietary fiber gels for fat and calorie reduced processed cheeses. When substituted for fat containing compounds, dietary fiber gels reduce the fat and calorie content of food products. Dietary fiber gels are fully described in U.S. Pat. No. 5,766,662 (the '662 patent), which is incorporated by reference herein. These dietary fiber gels comprise insoluble dietary fibers consisting of morphologically disintegrated cellular structures, and are characterized by their ability to retain large amounts of water. The dietary fiber gels are produced by shearing agricultural by-products, such as seed brans, hulls, and so forth, under alkaline conditions. Dietary fiber gels in a hydrated form can exist as a gel, and in the dehydrated form as flakes and powders. Dietary fiber gels are characterized by high hydration capacity when reconstituted with water. Additionally, these dietary fiber gels are characterized by their high viscosity at low solid levels. Other insoluble fibers derived from cereals, grains and legumes derived by conventional dry milling consist of morphologically in tact cellular structures, and thus impart a gritty texture to the foods in which they are contained. The dietary fiber gels disclosed in the '662 patent, however, consist of morphologically disintegrated cellular structures and thus impart a smoother texture than other insoluble fiber formulations. A physically smooth morphology is readily revealed under electron microscopic magnification of dietary fiber gel. The smooth morphology reflects the amorphous nature of the non-particulate insoluble compounds that constitute dietary fiber gel.
According to the present invention, fat and caloric content can be reduced by the replacement of the fat-containing ingredients normally found in processed cheeses with dietary fiber gel. Substituting dietary fiber gel for fat does not adversely affect either the taste or texture of the processed cheeses.
Processed cheeses can be formulated such that the processed cheese comprises 0.1 percent to 6.0 percent dietary fiber gel solids by replacing an appropriate amount, that is, an amount prorated to deliver this range of dietary fiber gel solids, of fat, including oil and liquid shortening, with dietary fiber gel. The result is that fat and caloric content of processed cheeses can be manipulated with minimal effect on taste and texture, and as stated above, additional health benefits can be achieved through consumption of processed cheeses comprising dietary fiber gel when functional foods are included in the formulations.
Functional ingredients can be added to the composition of processed cheeses to increase health and nutritional benefits of this food. Most notably functional foods such as high omega three and omega six oils and pure omega three and omega six fatty acids, medium chain triglyceride, beta carotene, calcium stearate, vitamin E, bioflavonoids, fagopyritrol, polyphenolic antioxidants of vegetable origin, lycopene, luteine and soluble fiber, for example Beta-Glucan derived from yeast, and other soluble fibers derived from grain, flax seed, and other vegetable and fruit fiber sources can be added to processed cheeses.
The following ranges of the functional foods in processed cheeses are given by way of example, but other functional foods, notably fat soluble functional foods, can be added as well. High omega three oils and omega six oils, for example flax seed oil, can be added in concentrations of 1 percent to 50 percent of the composition by weight. Pure omega three fatty acids and omega six fatty acids can be added in concentrations ranging from 1 percent to 30 percent of the composition by weight. If both pure omega three or six fatty acids and high omega three oils are used, their respective concentrations can be prorated to give an appropriate end concentration of high omega three fatty acids. Medium chain triglyceride can be added in concentrations ranging from 1 percent to 30 percent of the composition by weight. Fagopyritrol or foods containing fagopyritrol can be added in concentrations of 0.25 percent to 20 percent of the composition by weight. Polyphenolic antioxidants of vegetable origin, for example lycopene, beta carotene, luteine, and bioflavonoids can be added in concentrations ranging from 0.25 percent to 20 percent of the composition by weight. Soluble fiber, for example beta Glucan, can be added in concentrations ranging from 5 percent to 15 percent of the composition by weight. Any functional foods added to the composition can be added in such concentrations to deliver up to 100 percent, preferably 25 percent to 100 percent, of prevailing recommended daily intake recommendations by the FDA (Food and Drug Administration of the United States), European Commission, and reported by the FAO (Food and Agricultural Organization of the United Nations) in the Codex Alimentarius, or other international authorities.
Although the present invention is illustrated by the example of processed cheeses, processed cheese spreads, and so forth, the present invention applies to foods and food formulations that include fat containing ingredients such as oils, greases, and lards that are derived from vegetable, animal, or synthetically produced that are used in the mixing, blending, fermenting or other processing as necessary to produce edible foods.
An advantage of the present invention is the ability to provide a unique composition of matter embodied by low-calorie and low-fat processed cheeses. The fat and caloric content are advantageously reduced by the replacement of the fat normally found in processed cheeses with compositions comprising dietary fiber gel. Food compositions that reduce caloric and fat content answer an unmet need in the food industry to provide the consuming public with a healthier, higher fiber alternative to traditional types of processed cheeses that typically are inherently fattening. Another advantage is the providing processed cheeses that have been fortified with insoluble fiber and other functional foods. Yet another advantage is that the fat replacement with dietary fiber gel does not adversely affect either the taste or texture of processed cheeses. Finally, the fat and caloric content of processed cheeses can be advantageously manipulated with minimal adverse effect on taste and texture, and additional health benefits can be achieved through composition of processed cheeses comprising dietary fiber gel when functional foods are included in the formulations.
The present invention may be embodied in other specific forms without departing from its spirit or essential characteristics. The described embodiments are to be considered in all respects only as illustrative and not restrictive. The scope of the invention is, therefore, indicated by the appended claims rather than by the foregoing description. All changes that come within the meaning and range of equivalency of the claims are to be embraced within their scope.
PROCEDURE: To a Warring Blender add water, lactic acid and Dietary Fiber Gel powder. Blend at low speed in order to incorporate all water as a very thick gel. Add the gel to the rest of ingredients all ready in the processed cheese heat-exchanger processor. Heat and cook for 45 minutes with direct good quality steam injection (this is what accounts for water from steam). Examine the finished product for sheating, slicing, shredding, and melting.
Two formulations of Cheese are presented in Table 1. One sauce formulation, labeled here as “Without”, represents a typical formulation for Cheese. A Cheese formulation, labeled here as “With”, demonstrates a variation on the “Without” formulation and comprises Dietary Fiber Gel. The formulation comprising Dietary Fiber Gel exhibits a 46.3% reduction in fat compared to its counterpart formulation and comprises 2.20% (by weight) amorphous insoluble cellulosic fiber gel solids. Thus, in addition to eliminating over 46% of the fat from a representative typical Processed Cheese formulation, healthy dietary fiber has been added, making the “With” formulation a vehicle of delivery for insoluble dietary fiber.
This application is a Continuation-in-Part application of U.S. patent application Ser. No. 10/879,662 filed on Jun. 28, 2004, the entirety of which is incorporated herein.
| Number | Date | Country | |
|---|---|---|---|
| Parent | 10879662 | Jun 2004 | US |
| Child | 11251638 | Oct 2005 | US |
